As readers know, I really enjoy shedding some light on the saints from places where the faith brought by Christ was nurtured in its earliest days by the Church of Rome. One of the saints dear to my heart in this regard is Bridget of Sweden, whose memorial we celebrate tomorrow, July 23.
Bridget, the patron saint of widows and founder of the Brigittines or Order of St. Savior, whose distinctive helmet style wimple captures my imagination every time (and it hasn’t happened often enough) I’ve caught a glimpse of one, was a loving wife, the mother of eight children, all of whom survived infancy — a remarkable thing in the plague ridden days of 14th century.
One of the children, by the way, is St. Catherine of Sweden.
Bridget’s saintly and charitable life was known far and wide in her own life time as was her great religious influence over her noble husband, one Ulf Gudmarsson of the family of Ulvasa, lord of Narke (don’t you love it!) In an age when traveling and danger rode arm-in-arm, the faithful couple dared the danger and made pilgrimage to Santiago de Compostella. He died upon their return in the Cistercian monastery of Alvastra and she consecrated her life to Christ.
The visions which she believed herself to have had since early childhood became more frequent and she wrote down the revelations she is said to have from Jesus, himself. These revelations were held in great esteem in the Middle Ages. Those devoted to her today often pray as she did. Pray with her by going to http://www.miraclerosarymission.org/bridget.html
In her memory tomorrow at home, we’ll be dining on salmon — the king of all fish in Scandinavia as well as Ireland. Usually, I would poach the fillets with fennel, carrots and onions on the stove in a typical Swedish manner.
But since it’s so terribly hot, we’ll be grilling. This recipe was drawn from several on the internet and we hope you like it.
Grilled Salmon Fillet Salad with Honey-Mustard Dressing
Ingredients — 1/ cup Dijon mustard, 3 tablespoons New Jersey honey, 2 tablespoons prepared horseradish; 1 tablespoon fresh dill; 1 pound of salmon fillet cut into four pieces with the skin left on the bottom, 2 tablespoons of canola oil; 1 small red onion, thinly sliced; 2 tablespoons balsamic vinegar; 2 tablespoons extra-virgin olive oil; 3 cups mixed salad greens.
Preparation: whisk together the mustards, honey, horseradish, dill with kosher salt and pepper to taste and let the mixture sit for at least a half hour. Brush the salmon with 2 tbsp. of the mustard salad dressing and place on the grill skin side down and grill until brown and a bit charred. While the salmon is cooking, mix the salad greens in a medium bowl with the remaining dressing and transfer to a platter. When the salmon is nicely browned, transfer to the platter and drizzle with a bit of remaining dressing.